The wood charcoal used to power the grill at every table makes all the difference, imbuing meat with a smoky flavor. Emerge from New Wonjo perfumed by the smoke and beef fat and leave fully satisfied. Read more.
Representing the esoteric cuisine of the Druze tribe of Israel whose religion is a mix of Islam and ancient Roman gnosticism, Gazala Place is named after chef / owner Gazala Habibi. Read more.
Open until 3 a.m. nightly, this subterranean izakaya has become a neighborhood staple offering interesting pub fare like Japanese barbecue and yakitori, rice balls, okonomiyaki, and noodles. Read more.
An omakase will set you back around $80—a bargain for New York City. Guests can also supplement their omakase meals with a small selection of a la carte sushi. Tanoshi has three seatings per night. Read more.
Dovetail was revamped last summer but the effect is the same: it’s a serene, highly civilized space to enjoy Fraser’s thoughtful cooking. The restaurant offers a variety of dining options. Read more.
Patsy’s serves the quintessential example of the New York Neapolitan style of pizza — cooked in a grandfathered coal oven. Few, if any, places provide a more lucid touchstone to old New York. Read more.
Joshua Smookler’s two-year-old ramen shop serves one of the best tonkotsu broths around. Beyond ramen, Mu also offers some high minded plates, like dry-aged Japanese Wagyu beef specials. Read more.
Chef Missy Robbins serves an inventive and highly-personal style of Italian cuisine. Standouts include the veal steak, the cacio e pepe fritters, and the mafaldine pasta with pink peppercorns. Read more.
Peter Luger's porterhouse hits the table in a pool of hot butter and blood, with the filet and sirloin pre-sliced. Read more.
You can always find oysters, cured meats, and the famous brick chicken on the dinner menu, as well as rustic, market-driven specials. Read more.
One of the many, many reasons to visit this Brooklyn charmer: silky house-made fro-yo with hints of lavender. It's a great meal-capper that won't weigh you down. Read more.
Pitmaster and Brooklyn native Bill Durney serves jerk-style baby backs, and the smoked and fried Sriracha wings, which come with ranch dressing spiked with cilantro. Six wings for $8. Read more.
Mission Chinese accepts reservations for large parties through the Reserve app. Parties starting at eight guests are required to pre-select a menu before their dinner, or they can leave it up to chef. Read more.
Whether it's filled with buckwheat, chocolate hazelnut, or peanuts and chocolate (below), the salty, rich tart strikes the perfect balance every time. Read more.
Restaurateur Keith McNally's enduring Soho brasserie is the best every day restaurant in New York City. Period. Read more.
The Dutch is a great choice when you’re craving a steak, a burger, or oysters, and the menu always includes plentiful seafood options as well as pastas. It's an indelible part of the Soho landscape. Read more.
Chef Capon does most of the work with his perfectly sculpted lollipop Buffalo wings. These little wonders can be easily consumed with one hand while you sip a beer wit the other. Six wings for $14. Read more.
Ignacio Mattos serves rustic, market-driven dishes that don't easily fit into any one classification. Standouts include mussels escabeche, ricotta dumplings, and excellent beef tartare with sunchokes. Read more.
The warm, house-made butter chips are stellar bookends to your meal at Oiji. Get them as is for a pre-dinner snack, or have them with vanilla ice cream for a salty/sweet, hot/cold dessert. Read more.
Headley and his crew turn seasonal vegetables into delectable salads and riffs on American comfort food favorites. The specials menu changes daily, and the rest of the menu is constantly evolving. Read more.
Even with a global empire, David Chang’s East Village prototype still best exemplifies his radical, game-changing approach to casual counter dining. Read more.
This tiny, beautifully-designed West Village restaurant serves some of the city's best pastas & a small list of rustic Tuscan-style meat dishes. Make reservations well ahead of time. [Eater 38 Member]
Gramercy Tavern is the king of farm-to-table cuisine in New York City. The front room is one of the best places in New York for a leisurely lunch, or a romantic meal during the week. Read more.
The husk meringue is one of the most written-about (and Instagrammed) dishes on the menu at Enrique Olvera’s Flatiron restaurant. Read more.
This Chelsea tapas restaurant from chefs Alex Raij and Eder Montero is still going strong after nearly 10 years in business. Do not miss the uni panini or the fried garbanzo beans. Read more.
